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	<title>Culinart Kosher &#187; Ingredients</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<title>Cardoon</title>
		<link>http://cooking.marcgottlieb.com/2012/01/cardoon/</link>
		<comments>http://cooking.marcgottlieb.com/2012/01/cardoon/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 06:39:54 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[bitter aftertaste]]></category>
		<category><![CDATA[cardoon]]></category>
		<category><![CDATA[cardoons]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[enzyme]]></category>
		<category><![CDATA[family]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[inspection]]></category>
		<category><![CDATA[juice]]></category>
		<category><![CDATA[lawn]]></category>
		<category><![CDATA[leaf]]></category>
		<category><![CDATA[leaf buds]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[stamens]]></category>
		<category><![CDATA[subtle flavor]]></category>
		<category><![CDATA[supply]]></category>
		<category><![CDATA[thistle family]]></category>
		<category><![CDATA[thistles]]></category>
		<category><![CDATA[vegetable rennet]]></category>
		<category><![CDATA[yehuda]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=4105</guid>
		<description><![CDATA[Also known as, &#8220;what the heck is wrong with that celery???!?&#8221; A walk through Machane Yehuda will reveal these enormously long celery-like vegetables on display at vendors throughout the market. A closer inspection reveals spike-like growths along the edge of the ribs, but they&#8217;re actually leaf buds. They leaves themselves look somewhat jagged. Cardoons are [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Meat Cuts by the Numbers</title>
		<link>http://cooking.marcgottlieb.com/2011/12/meat-cuts-by-the-numbers/</link>
		<comments>http://cooking.marcgottlieb.com/2011/12/meat-cuts-by-the-numbers/#comments</comments>
		<pubDate>Thu, 08 Dec 2011 10:49:49 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Food Stuff]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[chuck roast]]></category>
		<category><![CDATA[different cuts of meat]]></category>
		<category><![CDATA[french cuisine]]></category>
		<category><![CDATA[frozen beef]]></category>
		<category><![CDATA[hebrew name]]></category>
		<category><![CDATA[meat cuts]]></category>
		<category><![CDATA[minute steak]]></category>
		<category><![CDATA[pot roast]]></category>
		<category><![CDATA[shoulder roast]]></category>
		<category><![CDATA[true israel]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=4079</guid>
		<description><![CDATA[Meat in Israel is a long-standing source of frustration for new olim, especially those from North America. It&#8217;s as if cows in America are somehow built with different parts, and trying to find the right piece of meat for your recipe becomes more confusing than it should be. Couple that with the now-permitted hindquarter meats, [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/2011/12/meat-cuts-by-the-numbers/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Kaffir Lime Leaves</title>
		<link>http://cooking.marcgottlieb.com/2011/07/kaffir-lime-leaves/</link>
		<comments>http://cooking.marcgottlieb.com/2011/07/kaffir-lime-leaves/#comments</comments>
		<pubDate>Mon, 18 Jul 2011 10:57:46 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Aroma]]></category>
		<category><![CDATA[catherine zeta jones]]></category>
		<category><![CDATA[citrus aroma]]></category>
		<category><![CDATA[citrus fruit]]></category>
		<category><![CDATA[Dry]]></category>
		<category><![CDATA[dry leaves]]></category>
		<category><![CDATA[fragrant]]></category>
		<category><![CDATA[fragrant aroma]]></category>
		<category><![CDATA[Grown]]></category>
		<category><![CDATA[Kaffir]]></category>
		<category><![CDATA[kaffir lime leaves]]></category>
		<category><![CDATA[kaffir lime tree]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[mortar]]></category>
		<category><![CDATA[no reservations]]></category>
		<category><![CDATA[pot]]></category>
		<category><![CDATA[saffron sauce]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[store]]></category>
		<category><![CDATA[tree]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=1523</guid>
		<description><![CDATA[In my previous post, I just went on and on about finding a bag of dried kaffir lime leaves in an Asian food store outside of Machane Yehuda. But what do you do with them? Kaffir Lime Grown in Southeast Asia and Hawaii, the kaffir lime tree produces small, pear-shaped citrus fruit with a skin [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/2011/07/kaffir-lime-leaves/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>East and West Machane Yehuda Market</title>
		<link>http://cooking.marcgottlieb.com/2011/07/east-and-west-machane-yehuda-market/</link>
		<comments>http://cooking.marcgottlieb.com/2011/07/east-and-west-machane-yehuda-market/#comments</comments>
		<pubDate>Mon, 18 Jul 2011 08:20:35 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Food Stuff]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Kitchen Sink]]></category>
		<category><![CDATA[asian cooking]]></category>
		<category><![CDATA[asian ingredients]]></category>
		<category><![CDATA[blog]]></category>
		<category><![CDATA[culinary world]]></category>
		<category><![CDATA[door]]></category>
		<category><![CDATA[dried mushrooms]]></category>
		<category><![CDATA[East]]></category>
		<category><![CDATA[Kaffir]]></category>
		<category><![CDATA[kaffir lime]]></category>
		<category><![CDATA[kitchen utensils]]></category>
		<category><![CDATA[kosher]]></category>
		<category><![CDATA[machane yehuda]]></category>
		<category><![CDATA[necessary ingredients]]></category>
		<category><![CDATA[Nori]]></category>
		<category><![CDATA[philippine ingredients]]></category>
		<category><![CDATA[pulse]]></category>
		<category><![CDATA[range]]></category>
		<category><![CDATA[shop]]></category>
		<category><![CDATA[store]]></category>
		<category><![CDATA[thai cuisine]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=1518</guid>
		<description><![CDATA[Machane Yehuda is the pulse of culinary Jerusalem. I&#8217;m sure you&#8217;ve read that before if you&#8217;ve been reading my blog posts. Surrounding the two streets of the market itself are a number of stores that range from health food ingredients to kitchen utensils. I was wandering through Machane Yehuda with some family late last night [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/2011/07/east-and-west-machane-yehuda-market/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Butternut Squash</title>
		<link>http://cooking.marcgottlieb.com/2010/12/butternut-squash/</link>
		<comments>http://cooking.marcgottlieb.com/2010/12/butternut-squash/#comments</comments>
		<pubDate>Wed, 08 Dec 2010 11:45:27 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[acorn squash]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[butternut squash risotto]]></category>
		<category><![CDATA[butternut squash soup]]></category>
		<category><![CDATA[change]]></category>
		<category><![CDATA[choice]]></category>
		<category><![CDATA[microwave]]></category>
		<category><![CDATA[middle]]></category>
		<category><![CDATA[range]]></category>
		<category><![CDATA[recipe gallery]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[salt pepper]]></category>
		<category><![CDATA[saute]]></category>
		<category><![CDATA[seasonal prices]]></category>
		<category><![CDATA[spoilage]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[squash varieties]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[versatile]]></category>
		<category><![CDATA[winter vegetable]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=545</guid>
		<description><![CDATA[The harbinger of winter vegetable season has arrived again. Butternut squash is available at seasonal prices again. I like butternut squash more than the other squash varieties mainly because they&#8217;re more versatile. Their firmer texture take well to roasting, and unlike the more globe-shapes squashes, you get more squash to the kilo thanks to their [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/2010/12/butternut-squash/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Today&#8217;s Lunch: Indian Tomato Soup with Coconut</title>
		<link>http://cooking.marcgottlieb.com/2010/12/todays-lunch-indian-tomato-soup-with-coconut/</link>
		<comments>http://cooking.marcgottlieb.com/2010/12/todays-lunch-indian-tomato-soup-with-coconut/#comments</comments>
		<pubDate>Sun, 05 Dec 2010 11:11:15 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Food Stuff]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[canned tomato]]></category>
		<category><![CDATA[cayenne pepper]]></category>
		<category><![CDATA[course]]></category>
		<category><![CDATA[cumin seeds]]></category>
		<category><![CDATA[everything]]></category>
		<category><![CDATA[fennel soup]]></category>
		<category><![CDATA[ground coriander seeds]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[indian spice]]></category>
		<category><![CDATA[junkie]]></category>
		<category><![CDATA[Life]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[Mollie]]></category>
		<category><![CDATA[mollie katzen]]></category>
		<category><![CDATA[mustard seeds]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipe for tomato soup]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[star anise]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=526</guid>
		<description><![CDATA[I&#8217;m a tomato soup junkie. It&#8217;s been a comfort food of mine since I was young. The finest tomato soup I ever had was at Le Marais in New York. It was a Tomato Fennel Soup. I tried for years to recreate it, until I realized they had lied. So I make a Tomato Star [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/2010/12/todays-lunch-indian-tomato-soup-with-coconut/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Cilantro</title>
		<link>http://cooking.marcgottlieb.com/2010/04/cilantro/</link>
		<comments>http://cooking.marcgottlieb.com/2010/04/cilantro/#comments</comments>
		<pubDate>Wed, 14 Apr 2010 10:59:32 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[anthropology]]></category>
		<category><![CDATA[article]]></category>
		<category><![CDATA[caption]]></category>
		<category><![CDATA[cavemen]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[Coriander]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[flavor profile]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food flavors]]></category>
		<category><![CDATA[food section]]></category>
		<category><![CDATA[latin]]></category>
		<category><![CDATA[latin food]]></category>
		<category><![CDATA[Mordecai]]></category>
		<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[Noah]]></category>
		<category><![CDATA[noah s ark]]></category>
		<category><![CDATA[quality]]></category>
		<category><![CDATA[slave traders]]></category>
		<category><![CDATA[soapy]]></category>
		<category><![CDATA[strong opinions]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=389</guid>
		<description><![CDATA[I&#8217;ve spoken about this in my Herbs &#38; Spices class: cilantro is a love/hate flavor profile. Unless you&#8217;re a reformed hater. Like I am. And you can be, too. I don&#8217;t make it a habit of linking to the New York Times. Let&#8217;s say I have strong opinions on the quality of what passes for [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/2010/04/cilantro/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Today&#8217;s Lunch: Salad with Creamy Horseradish Mustard Dressing</title>
		<link>http://cooking.marcgottlieb.com/2010/04/todays-lunch-salad-with-creamy-horseradish-mustard-dressing/</link>
		<comments>http://cooking.marcgottlieb.com/2010/04/todays-lunch-salad-with-creamy-horseradish-mustard-dressing/#comments</comments>
		<pubDate>Tue, 13 Apr 2010 10:17:56 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Alton]]></category>
		<category><![CDATA[baby leaf]]></category>
		<category><![CDATA[caption]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cool]]></category>
		<category><![CDATA[crispy crunch]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[garden salad]]></category>
		<category><![CDATA[green leaf]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[horseradish]]></category>
		<category><![CDATA[horseradish mustard]]></category>
		<category><![CDATA[iceberg]]></category>
		<category><![CDATA[iceberg lettuce]]></category>
		<category><![CDATA[leaf]]></category>
		<category><![CDATA[leaf green]]></category>
		<category><![CDATA[lettuce]]></category>
		<category><![CDATA[Max]]></category>
		<category><![CDATA[Mina]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[Read]]></category>
		<category><![CDATA[red leaf]]></category>
		<category><![CDATA[refrigerator]]></category>
		<category><![CDATA[Romaine]]></category>
		<category><![CDATA[vinegar and water]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=385</guid>
		<description><![CDATA[In honor of the return of iceberg lettuce, I came up with a salad dressing that would add a bite to counterbalance the cool crispness of the lettuce. Then I added horseradish. I&#8217;m not a big fan of iceberg lettuce, but allow me to justify that. It was the only lettuce in the house growing [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/2010/04/todays-lunch-salad-with-creamy-horseradish-mustard-dressing/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Today&#8217;s Lunch: Poached Sole with Pureed Kohlrabi</title>
		<link>http://cooking.marcgottlieb.com/2010/04/todays-lunch-poached-sole-with-pureed-kohlrabi/</link>
		<comments>http://cooking.marcgottlieb.com/2010/04/todays-lunch-poached-sole-with-pureed-kohlrabi/#comments</comments>
		<pubDate>Thu, 08 Apr 2010 09:29:27 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Food Stuff]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[allspice]]></category>
		<category><![CDATA[caption]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[celery leaves]]></category>
		<category><![CDATA[juice]]></category>
		<category><![CDATA[kohlrabi]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[lemon juice]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[mustard seed]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[potato flakes]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[Seed]]></category>
		<category><![CDATA[starch]]></category>
		<category><![CDATA[tablespoon]]></category>
		<category><![CDATA[ugh]]></category>
		<category><![CDATA[water]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=380</guid>
		<description><![CDATA[I poached the sole (frozen, ugh) in water with allspice, mustard seed, peppercorns, salt, lemon juice, carrots and onions. The kohlrabi was cut small, with minced onions, boiled until soft and pureed with some dark celery leaves and salt. I used about a tablespoon of potato flakes to bind it together. I made a puree [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/2010/04/todays-lunch-poached-sole-with-pureed-kohlrabi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Leek</title>
		<link>http://cooking.marcgottlieb.com/2010/02/leek/</link>
		<comments>http://cooking.marcgottlieb.com/2010/02/leek/#comments</comments>
		<pubDate>Fri, 19 Feb 2010 08:00:45 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[alignright]]></category>
		<category><![CDATA[attachment]]></category>
		<category><![CDATA[bitterness]]></category>
		<category><![CDATA[caption]]></category>
		<category><![CDATA[cock a leekie soup]]></category>
		<category><![CDATA[Israel]]></category>
		<category><![CDATA[January]]></category>
		<category><![CDATA[leek]]></category>
		<category><![CDATA[leek soup]]></category>
		<category><![CDATA[Leeks]]></category>
		<category><![CDATA[many different ways]]></category>
		<category><![CDATA[monsters]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[organic produce]]></category>
		<category><![CDATA[produce]]></category>
		<category><![CDATA[rosh hashanah]]></category>
		<category><![CDATA[scallions]]></category>
		<category><![CDATA[season]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[symbol of wales]]></category>
		<category><![CDATA[thin strips]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[Wales]]></category>
		<category><![CDATA[welsh recipe]]></category>
		<category><![CDATA[white asparagus]]></category>
		<category><![CDATA[width]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[year]]></category>
		<category><![CDATA[yehuda]]></category>
		<category><![CDATA[Yisrael]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=245</guid>
		<description><![CDATA[Winter leeks in Israel are in season in Israel in January, but generally available all year long. They are available as organic produce as well. My wife found one of these monsters yesterday in Machane Yehuda, where I haven&#8217;t had a chance to go in nearly a month. Looking at the same old vegetables in [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/2010/02/leek/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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